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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Lobster Copacabana


"You can't make this year-round because the rockmelon has to be really perfect. Don't forget to paint the inside of the rockmelon with the lime juice. It skews the flavour back into the savoury world, and the lime builds the relationship between the melon and the lobster. It's a delicious combination."

You'll need

6 perfect small rockmelon (about 1kg each) 6 cooked rock lobster tails (about 250gm each), removed from shells, sliced into medallions 1 lime, juice only   Thousand Island dressing 250 ml (1 cup) good-quality mayonnaise 2 tsp tomato sauce 1½ tsp HP sauce 1 tbsp lightly whipped pouring cream

Method

  • 01
  • For Thousand Island dressing, combine ingredients, season to taste and set aside.
  • 02
  • Trim ends of rockmelons so they sit flat. Score around the middle of each with a paring knife, then, following the marks, cut deep zig-zag incisions so that when the halves are separated they have perfectly crimped edges. Scoop out seeds (discard), brush inside each rockmelon half with lime juice and refrigerate until very well chilled (1-1½ hours). Divide lobster medallions among rockmelon halves, garnish with a dollop of Thousand Island dressing and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2009

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